Pork stew with red wine
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Pork stew with red wine
Pork shoulder, vegetables, and half a cup of cabernet. One pot, about an hour.
A clean-out-the-fridge stew. I drink the same red I cook with, and I add whatever vegetables are already in the house. The cover is the pan. The board is what went in.
Before you cook
This is a house stew, not a named classic. Brown the meat, then the wine, then a long simmer. The same shape exists in every country that has a pot and a bottle of red. My version is whatever vegetables are already in the fridge.
- Serves
- 4
- Time
- 60 min
- Level
- Weeknight
- Energy
- 350kcal
- One-pan
No gluten, dairy, egg, nuts, or shellfish in the written list.
Equipment
- Large pot with a lid
- Knife and board
- Tongs
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1464 kJ
- 350 kcal
- Protein
- 32 g
- Fat
- 16 g
- Carbohydrate
- 22 g
- Sugars
- 8 g
- Fibre
- 5 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 4 servings, is about 5858 kJ (1400 kcal), with 32 g sugars and 4.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oil in a large pot. Brown the pork for 4 to 5 minutes and season it lightly. Lift it out.
- 02
In the same pot, cook the onion and garlic for a minute or two. Add the celery, carrots, capsicum, and mushrooms and cook for 3 to 4 minutes.
- 03
Return the pork. Pour in the wine and simmer for 2 to 3 minutes, scraping the base.
- 04
Add the tomatoes, potatoes, water, bay leaves, coriander, salt, and pepper. Cover and simmer on low for 30 minutes.
- 05
Stir in the cabbage and parsley. Simmer uncovered for 10 to 15 minutes. Add water if it looks dry.
- 06
Taste for salt and serve.
Times are a guide. If it needs another minute, give it another minute.
To serve
In a bowl on its own, or with bread, or over rice. A glass of the same red you cooked with.
Keeping it
Cool it and keep it in the fridge for 3 days. It is a good work lunch. Reheat until steaming. It also freezes.
Leftovers
- Stew on toast
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Pork stew with red wine
Serves 4 · 60 min
Ingredients
- 500 g pork shoulder, in chunks
- 1 tbsp oil
- 4 garlic cloves, smashed, from 3 to 4
- 1 small red onion, chopped
- 2 medium carrots, sliced
- 4 red potatoes, halved or quartered, from 3 to 4
- 4 celery stalks, chopped, from 3 to 4
- 1 red capsicum, chopped
- 4 white mushrooms, halved, from 3 to 4
- 1 ½ cups chopped cabbage, from 1 to 1½ cups
- 400 g canned diced tomatoes
- 125 ml cabernet sauvignon, or another red wine
- 2 bay leaves, from 1 to 2
- 1 tsp dried coriander
- 1 tbsp dried parsley
- 1 ½ cups water
- salt and pepper
Method
- Heat the oil in a large pot. Brown the pork for 4 to 5 minutes and season it lightly. Lift it out.
- In the same pot, cook the onion and garlic for a minute or two. Add the celery, carrots, capsicum, and mushrooms and cook for 3 to 4 minutes.
- Return the pork. Pour in the wine and simmer for 2 to 3 minutes, scraping the base.
- Add the tomatoes, potatoes, water, bay leaves, coriander, salt, and pepper. Cover and simmer on low for 30 minutes.
- Stir in the cabbage and parsley. Simmer uncovered for 10 to 15 minutes. Add water if it looks dry.
- Taste for salt and serve.
To serve
In a bowl on its own, or with bread, or over rice. A glass of the same red you cooked with.
Keeping it
Cool it and keep it in the fridge for 3 days. It is a good work lunch. Reheat until steaming. It also freezes.